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Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compounds

Hui Liu; Tai-yu Li; Wei-yi Xu; Yong-jie Long; Yan-wei Yuan; Jing-jing Fu; Jian-zhong Han; Yue-wen Chen; Wen-qiang Cai
Food Chemistry · Vol. 524 · pp. 150227 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume524
Pages150227
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150227
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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